Braised lamb shanks with borlotti beans
4
Points®
Total time: 2 hr 35 min • Prep: 20 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Plain flour
1 tbs
Lamb shank meat, off the bone, raw
650 g, (4 x 280g shanks) fat trimmed
Olive oil
1 tbs
Brown onion
1 medium, chopped
Celery
2 stick(s), cut in 2cm pieces
Carrot(s)
4 medium, cut in 2cm pieces
Garlic
1 clove(s), crushed
Red wine
125 ml, (½ cup) dry
Worcestershire sauce
1 tbs
Beef stock
2½ cup(s), (625ml)
Dried bay leaf
2 whole, dried
Fresh rosemary
3 bunch(es)
Cherry tomatoes
250 g
Canned borlotti beans, rinsed, drained
230 g, (400g can)
Oil spray
1 x 3 second spray(s)
Instructions
1
Place flour in a large snap-lock bag. Season with salt and pepper. Add lamb and shake to coat. Reserve any remaining flour.
2
Heat oil in a large saucepan over medium heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a plate.
3
Lightly spray same pan with oil and heat over medium heat. Cook onion, celery and carrot, stirring, for 5 minutes or until softened. Add garlic and reserved flour and cook, stirring, for 1 minute or until fragrant.
4
Add wine and bring to the boil. Add lamb, Worcestershire, stock, bay leaves and 2 rosemary sprigs and bring to the boil. Reduce heat and simmer, covered, for 1 hour 45 minutes or until lamb is tender.
5
Add tomatoes and beans and cook, uncovered, for 15 minutes or until sauce has slightly thickened. Season with salt and pepper.
6
Meanwhile, remove leaves from remaining rosemary sprig and finely chop. Serve lamb and beans sprinkled with rosemary.
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